The Ultimate Chicken Pot Pie Recipes

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THE ULTIMATE CHICKEN POT PIE



The Ultimate Chicken Pot Pie image

Yield Serves 6

Number Of Ingredients 13

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 cup butter
4 medium carrots, peeled and sliced (about 2 cups)
3 medium onions, chopped (about 1 1/2 cups)
8 oz. mushrooms, sliced (about 3 cups)
1/3 cup all-purpose flour
3 1/4 cups Swanson® Chicken Broth
1 tbsp. Dijon-style mustard
1 tsp. dried thyme leaves, crushed or 1 tablespoon minced fresh thyme leaves
1/2 tsp. ground black pepper
3 cups cubed cooked chicken
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

  • 1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
  • 2. Bake for 25 minutes. Remove the aluminum foil.
  • 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
  • 4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
  • 5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
  • 6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
  • 7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

THE ULTIMATE CHICKEN POT PIE



The Ultimate Chicken Pot Pie image

Yield 6

Number Of Ingredients 13

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
0.333 cup butter
4 medium carrot, peeled and sliced (about 2 cups)
3 medium onion, chopped (about 1 1/2 cups)
8 ounces mushrooms, sliced (about 3 cups)
0.333 cup all-purpose flour
3.25 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon Dijon-style mustard
1 teaspoon dried thyme, crushed or 1 tablespoon minced fresh thyme leaves
1/2 teaspoon ground black pepper
3 cups cubed boneless, skinless chicken breasts, cooked
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

  • Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.Bake for 25 minutes. Remove the aluminum foil.Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

THE BEST CHICKEN POT PIE EVER!



The BEST Chicken Pot Pie Ever! image

I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.

Provided by MarthaRayDeen

Categories     One Dish Meal

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken breasts
2 cups chicken broth (enough to cover breasts)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups half-and-half
3 tablespoons butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
1 double crust pie crust
1 egg, lightly beaten

Steps:

  • In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  • Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  • In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
  • Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
  • Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
  • When done, the inside ingredients will be thick and creamy.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.

Provided by Jasmine Pak

Categories     Dinner

Time 5h55m

Yield 6 servings

Number Of Ingredients 38

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

Steps:

  • Roast the chicken: Preheat the oven to 425°F (220°C).
  • Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
  • In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
  • Add the lemon quarters, onion, and garlic to the cavity of the chicken.
  • To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
  • Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
  • Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
  • Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
  • Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
  • Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
  • Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
  • Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
  • Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
  • Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
  • Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
  • Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
  • Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams

WORLD'S BEST CHICKEN POT PIE



World's Best Chicken Pot Pie image

Make and share this World's Best Chicken Pot Pie recipe from Food.com.

Provided by Alicia R

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb cooked chicken
1 cup chicken stock
4 ounces cooked ham
6 ounces carrots, peeled and sliced
1 onion, chopped
1/2 cup milk
1/2 cup heavy cream
4 ounces frozen peas
1 ounce butter
1 egg
3 tablespoons white flour
1 ounce parsley
2 bay leaves
salt and pepper
1 double crust pie crust, for top and bottom

Steps:

  • Cook the carrots in boiling water for 5-7 minutes, then drain.
  • Dice the chicken and ham.
  • Melt the butter and cook the onion until transparent. Add the flour and cook for a minute or so, then gradually stir in the chicken stock. Bring to a boil, stirring continuously and simmer until thickened.
  • Stir in the milk, cream, parsley, and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes.
  • Remove the bay leaves.
  • Mix in the chicken, ham, peas, and carrots.
  • Pour into the pie pastry and even out.
  • Moisten the edge of the pastry with water, and top with remaining pastry. Beat egg and brush pastry with it. Make a hole in the top to allow steam to escape.
  • Bake at 375f for about 40 minutes, or until pastry is cooked.
  • Serve hot.

Nutrition Facts : Calories 1028.8, Fat 63.8, SaturatedFat 23.5, Cholesterol 226.7, Sodium 827.4, Carbohydrate 62.9, Fiber 4.7, Sugar 6, Protein 49.4

HOMEMADE CHICKEN POT PIE



Homemade Chicken Pot Pie image

Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!

Provided by Kyoo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 17

2 refrigerated 9-inch pie crusts, at room temperature, divided
1 tablespoon olive oil, or as needed
2 boneless, skinless chicken breasts, pounded thin
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
salt and ground black pepper to taste
⅔ cup chicken broth
⅓ cup butter
1 clove garlic, minced
⅓ medium onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup all-purpose flour
1 ¾ cups chicken broth
⅔ cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
  • Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
  • Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
  • Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
  • Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
  • Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
  • Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
  • Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g

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Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil …
From stage.puffpastry.com


THE BEST CHICKEN POT PIE - I AM HOMESTEADER
2019-10-29 Instructions. Preheat oven to 375°F. In a large skillet over medium-high heat, melt butter. Add flour, whisk and cook for 1 minute, or until it starts to come together. Add apple cider, chicken stock, milk, and bouillon. Simmer until thickened, stirring often (about 5 minutes).
From iamhomesteader.com


CHICKEN POT PIE - FREEZER--HEAT-SERVE FOR THOSE BUSY #GOTTAGO …
Jul 28, 2018 - 11 Likes, 1 Comments - Mary (@maryofchambersfood) on Instagram: “Chicken Pot Pie - freezer--heat-serve for those busy #gottago nights PM me to sample the best steak…”
From pinterest.ca


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick.
From thewholesomedish.com


THE ULTIMATE CHICKEN POT PIE | RECIPELION.COM
Ingredients. 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed; 1 / 3 cup butter; 4 medium carrots, peeled and sliced (about 2 cups) 3 …
From recipelion.com


BEST DAMN CHICKEN POT PIE RECIPE | MYRECIPES
Directions. Preheat oven to 400˚F. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs.
From myrecipes.com


ULTIMATE CHICKEN POT PIE - LUCY WAVERMAN'S KITCHEN
2018-08-07 Method. Preheat oven to 400F. Put stock, carrots and leeks into a pot and simmer together for 5 minutes, or until carrots are softened slightly. Drain, and reserve stock and vegetables separately. Heat butter in a pot over medium heat. Stir in flour and cook until pale gold, about 4 minutes. Stir in chicken stock, cream, tarragon and lemon rind ...
From lucywaverman.com


ULTIMATE CHICKEN POT PIE RECIPE - PILLSBURY.COM
Heat oven to 375°F. In 2-quart saucepan, heat vegetables, chicken and gravy to boiling, stirring frequently. In medium bowl, stir remaining ingredients until well blended. In ungreased 2-quart casserole, spread chicken mixture. Pour batter over chicken mixture. Bake uncovered 35 to 40 minutes or until crust is golden brown.
From pillsbury.com


THE ULTIMATE CHICKEN POT PIE - WANDERLUST&PIECRUST
2020-03-08 Preheat the oven to 375 degrees. Once Properly chilled, roll one disk of pie dough out to fit pie dish and hang over. Cover lightly with plastic wrap and …
From wanderlustandpiecrust.com


CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-23 Sautee vegetables in 6 Tbsp of butter until soft. Add mushroom s and garlic and saute 5 min. Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat. Roll out pie crust to 12″ and transfer to a pie pan. Add Filling into crust and cover with the second crust.
From natashaskitchen.com


CHICKEN POT PIE RECIPE - JAX CHRONICLES
2022-06-30 You can never go wrong with chicken pot pie, but with my busy life, I don’t have the time to make a long fancy meal. This recipe is great because it’s a homemade filling in a store-bought crust. Of course, you can absolutely make the crust, but this is a great way to have a
From jaxchronicles.com


KFC CHICKEN POT PIE MEAL - PIEPRONATION.COM
2022-07-07 Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. Spoon mixture into each pie tin, Do not over fill. Cut pastry into 6 circles and then roll slightly to make sure crust will overlap rim. Moisten edges of pastry and …
From piepronation.com


SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
2019-03-04 Preheat the oven to 400F. On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter. With a sharp knife, make a few slits in the second (10 inch) dough circle. Line a 9-inch pie dish with the larger dough circle.
From cravingtasty.com


THE BEST CHICKEN POT PIE – PHITIP RECIPES
The BEST Chicken Pot Pie. The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog. A homemade pot pie that’s big enough to be a casserole. I am not exaggerating when I say this is the BEST chicken pot pie ...
From phitip.com


THE ULTIMATE CHICKEN POT PIE - SWANSON
2011-02-03 Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Step 2. Bake for 25 minutes. Remove the aluminum foil. Step 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp.
From campbells.com


CHICKEN POT PIE RECIPE - THE GIRL WHO ATE EVERYTHING
2019-02-25 Preheat oven to 425 degrees F (220 degrees C.) Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn’t soggy. Just bake for 5-6 minutes at 425 degrees. In a large pot, combine the raw chicken, carrots, peas, celery.
From the-girl-who-ate-everything.com


ULTIMATE CHICKEN POT PIE | TYLER'S ULTIMATE | FOOD NETWORK
Tyler shares his recipe for the ultimate Chicken Pot Pie meal. Recipes: Chicken Pot Pie (individuals), Horseradish and Sour Cream Mashed Potatoes and Watercress Salad with Dried Fruit and Almonds.
From foodnetwork.com


NUTRITIONIST SHARES HER DELICIOUS CHICKEN POT PIE RECIPE FILLED WITH ...
2022-06-03 247 News Around The World 247 News Around The World The ULTIMATE cold weather comfort food: Nutritionist shares her delicious chicken pot pie recipe filled with veggies New Zealand nutritionist Jordan Pie has shared her best chicken pot pie reci... Delhi 30. c. Mumbai 28. c. Kolkata 29. c. Bangalore 20. c. Chennai 29. c. Surat 24.9. c. Ahmedabad 26. c. …
From xklsv.com


THE BEST HOMEMADE CHICKEN POT PIE RECIPE I EVER MADE
2022-07-10 CHICKEN POT PIE INGREDIENTS: 1 recipe homemade pie crust (2 disks) 4 cups cooked chicken, shredded 6 Tbsp unsalted butter 1/3 cup all-purpose flour 1 medium yellow onion, (1 cup chopped) 2 carrots, (1 cup) thinly sliced 8 oz mushrooms, stems discarded, sliced 3 garlic cloves, minced 2 cups chicken stock 1/2 cup heavy cream
From foodiebadge.com


CAMPBELLS CHICKEN POT PIE RECIPE - RECIPESCLUB.NET
2022-07-02 tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking. tip 2 A standard 9-inch glass pie plate works best for this recipe. tip 3 The only complicated part …
From recipesclub.net


THE ULTIMATE CHICKEN POT PIE RECIPE BY JONATHAN HIRSCH
2014-03-13 Melt butter in large saucepan on medium heat. Saute onions until translucent. Add flour and salt and reduce heat to low, stirring constantly, until sauce is thick and creamy. Add potatoes, carrots, celery, peas, corn, and cubed chicken to sauce, and simmer for 10 minutes, stirring constantly. Stir in half and half and continue to simmer for 2-3 ...
From thedailymeal.com


BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)
2020-08-26 In a 4-quart pan over medium heat, boil water. Add chicken bouillon and whisk until dissolved. Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine. Cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat, cover and …
From joyfoodsunshine.com


ULTIMATE CHICKEN POT PIE RECIPE | MYRECIPES
Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
From myrecipes.com


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